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Thursday, June 2, 2011

Ham Bun Roll

It's been ages I've bake a proper bread! I seldom bake bread as I do not have proper mixer to knead the dough, that means I've to use my bare hands instead! To me bread making is so much more challenging & tricky than baking a cake ^-^. The time consume in resting & proofing the dough also steer me off . What if the bread turns out hard rock after spending so much time on kneading & proofing?! waste effort, time & ingredient...hahaha...

Recently I've bought a recipe book on Chinese Buns (steam bun, fried buns etc...) I study the book and find it quite simple and fuss free so decided to test out one of the recipe inside :D heee luckily the little buns did not turn out hard as rock!

Pour in water gradually and mixing at the same time with hands. (hands will be slightly messy, but do not worry :)) Knead till smooth for about 10mins.

Divide dough into 30gm each. On a lightly floured surface, roll out dough into a rectangular shape. Place ham over and roll up like a swiss roll. Using a dough scrapper, makes criss-cross patterns on the surface. Leave to rest for 30mins.

Brush the rolls with beaten egg. Bake in preheated oven at 160 deg cel for 25-30mins until golden brown.

oh, I bought this book too recently. You used HK flour? Must be very soft texture since baked buns usually ask for bread flour. I also noticed a typo error in the book - how can add 3000ml water to 600g flour??? I think should be 300ml water.

i've got the same considerations as you. that's why i kept holding back about bread making and procrastinate. you took the first step, GREAT JOB! (: the bun is a great success!same here, i bought the book too! :D

Hi Peng,Thank you for sharing a nice recipe. I've never tried making bread with bare hands but your recipe encourages me. But as this will be my first time, I've got a couple of questions and I hope you dont mind giving me some advice:1. I don't have Hong Kong flour where I live, so can I substitute with plain flour or bread flour? Which would you prefer?

2. When you roll out the small balls of dough into rectangulars, what size do you make those rectangulars?

RPVN..yes u can substitute with bread flour, please increase the yeast to 10gm instead of 5gm. I did not measure the size, just roll the dough to the size of the ham and place a slice of cheese if u like.

Hi Peng,I baked some ham and cheese buns following your recipe and advice. I liked them a lot. I posted about them here in my blog: http://twocherriesontop.blogspot.com/2011/06/ham-and-cheese-bun-rolls.html. Please take a look if you have time. Thank you.

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com